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A Dash of Sugar and Spice

~ Bring some sugar and spice to your kitchen!

A Dash of Sugar and Spice

Tag Archives: breakfast

Pumpkin Roundup!

01 Monday Oct 2012

Posted by Stefanie in Roundup

≈ 6 Comments

Tags

Biscuit, breakfast, coffee cake, cookies, dessert, muffins, Pumpkin, soup

I’m a little late to the party but Fall is officially here… well, it was officially here over a week ago but we’ll just ignore that fact! Even though it’s Fall, we’re going through some crazy heat wave in Northern California. At least it’s cooling down enough at night to open windows and let in some cold, crisp air. But so many blogs are posting pumpkin recipes, and they all look so good, and I just can’t help but crave all things pumpkin and apple!

I bake with pumpkin all the way into spring, so it’s almost a year-round thing for me, but once summer rolls around I tend to lean towards fruits and bright flavors. Thankfully, we’re now into Fall and I can officially get away with using pumpkin again and not being deemed a weirdo! Well… still a weirdo, I guess, just for one less reason now! šŸ™‚ Anyways, please check out the pumpkin goodness from this last year! These are some of my favorites that I’ve made multiple times already, or hope to make again soon. Enjoy!!

Pumpkin for Breakfast (or dessert…)!
1. Pull-Apart Cinnamon Sugar Pumpkin Bread with SpicedĀ Glaze
2. Pumpkin Streusel CoffeeĀ Cake
3. Pumpkin Cream CheeseĀ Muffins
4. PumpkinĀ Waffles
5. Pumpkin Cinnamon Roll Muffins

Pumpkin for the rest of the time!
1. Spiced PumpkinĀ Cupcakes
2. Pumpkin Spice Rice KrispieĀ Treats
3. Pumpkin-AppleĀ Soup
4. PumpkinĀ Snickerdoodles
5. PumpkinĀ Biscuits
6. Pumpkin Oatmeal Cookies with Cranberries and WhiteĀ Chocolate

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Chocolate Chip Sour Cream Muffins

25 Saturday Feb 2012

Posted by Stefanie in Breads, Breakfast, Muffins

≈ 9 Comments

Tags

breakfast, chocolate, muffin, sour cream

Who wants yummy muffins for a quick and easy Sunday morning breakfast or brunch? I do! You do too, right? šŸ™‚ Then you should definitely make these, because they’re awesome. And yes, they have chocolate in them so they could be a snack or dessert, but being a muffin means breakfast!! And personally, I love making a batch of muffins over the weekend so I have breakfast for the whole week.

I first saw chocolate chip sour cream muffins on Curvy Carrot, and I bookmarked them immediately. But then I came across these muffins on My Baking Addiction. I was home, they sounded delicious, and I wanted them immediately. As I got my ingredients together, I remembered the sour creamĀ  muffins and decided to merge the two recipes, in a sense. End result: super delicious muffins with a slight sour cream tang, studded with chocolate chips. Yum!Chocolate Chip Sour Cream Muffins
Yield: 12 muffins

2 cups all-purpose flour
ā…” cup light brown sugar, packed
2 teaspoons baking powder
½ teaspoon salt
½ cup unsalted butter, melted and cooled
2 eggs
ā…” cup sour cream
1½ teaspoons vanilla extract
1 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees F. Line 12 muffin cups with paper liners.

In a large bowl, whisk together flour, sugars, baking powder, and salt; make a well in the center and set aside.

In medium bowl, whisk together melted butter, eggs, milk, and vanilla, mixing until well combined. Pour into the well of the dry ingredients. Stir until ingredients are just combined; do not over mix. Fold in the chocolate chips.

Evenly divide the batter in the prepared muffin pan. Bake for 15 to 18 minutes, or until a toothpick inserted into the center comes out clean. Move muffin pan to wire rack and cool for 5 minutes, then remove muffins and finish cooling on wire rack. Serve warm or at room temperature.

Source: Adapted from My Baking Addiction

Pumpkin Streusel Coffee Cake

01 Wednesday Feb 2012

Posted by Stefanie in Breakfast, Cake

≈ 9 Comments

Tags

breakfast, cake, cinnamon, coffee cake, Pumpkin, streusel

I lied about not posting sweet stuff, and for that I apologize. But this was just too good to not post sooner versus later. Besides, it’s breakfast not dessert, so that makes it a little better, right? šŸ˜‰I’m a fan of pumpkin all year long. I love the color it adds to food, and of course the flavor! As soon as I saw this recipe, I knew I had to try it. And I have a few cans of pumpkin I stashed away that are just waiting to be used in something tasty! Unfortuntaely, the post mentioned that this was a very good coffee cake, but it wasn’t big on the pumpkin flavor. Thankfully, that was easy enough to remedy by replacing the sour cream with more pumpkin! This coffee cake is delicate and pumpkiny with a delicious layer of streusel on the top and in the middle of the cake. It was a huge hit with my little nephews, too, which is always a plus! šŸ™‚ If you’re a year-round pumpkin lover looking for a delicious breakfast treat, this coffee cake is perfect for you!Pumpkin Streusel Coffee Cake

Streusel:
ā…“ cup all-purpose flour
½ cup old-fashioned oats
½ cup light brown sugar, packed
1 teaspoon ground cinnamon
6 tablespoons cold unsalted butter, cut into small cubes

Cake:
1½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
2 teaspoons ground cinnamon
1 teaspoon ground ginger
¼ teaspoon freshly grated nutmeg
¼ teaspoon ground cloves
½ teaspoon kosher salt
½ cup (1 stick) unsalted butter, room temp
1 cup light brown sugar, packed
2 large eggs, at room temperature
1 cup pumpkin puree

Glaze:
½ cup confectioners’ sugar, sifted
1 tablespoon whipping cream
½ teaspoon vanilla extract

To make the streusel: In a medium bowl, whisk together the flour, oats, brown sugar, and cinnamon. Add the butter, and use a pastry cutter to work it into dry ingredients until the mixture resembles coarse crumbs; set aside while you make the batter.

To make the cake: Preheat oven to 350 F. Spray a 9-inch springform pan with nonstick cooking spray.

In a medium bowl, whisk the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt together. In a large mixing bowl, cream the butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, beating well after each addition, and scraping down the sides of the bowl as necessary. Add the pumpkin puree and beat until incorporated. Gradually add the dry ingredients, mixing at a low speed just until combined.

Spread half of the batter in an even layer in the bottom of the prepared pan. Sprinkle half of the streusel mixture over the batter. Dollop the remaining batter over the streusel and use a spatula to spread it as best you can. Top with the remaining streusel.

Bake the cake for about 45-50 minutes, or until a toothpick inserted in the center comes out clean. Transfer the pan to a wire rack and let cool for 15 minutes then remove the sides of the pan and let the cake cool completely.

To make the glaze: Whisk the confectioners’ sugar, cream, and vanilla in a small bowl until the consistency is thick, but pourable; add more cream if a thinner consistency is needed. Drizzle over the top of the cake. Let the glaze set before serving.

Source: Adapted from Tracey’s Culinary Adventures

Double Chocolate Muffins

28 Sunday Aug 2011

Posted by Stefanie in Breakfast, Muffins

≈ 6 Comments

Tags

bread, breakfast, chocolate, muffin, snack

Chocolate for breakfast? Yes please! Now, I know that doesn’t really seem like appropriate breakfast food, but it is officially a muffin, which means breakfast food! There is no creaming of butter and sugar, which denotes cakes and cupcakes. Instead, this uses the muffin method. Nice and easy, where you pretty much throw everything in a bowl and mix.If you don’t want a chocolate muffin for breakfast, have it as a snack, or even as dessert. No matter when you eat them, they are delicious! But, if you need an excuse, these do have espresso powder in them (to enhance the chocolate flavor) which can help kick start your morning! šŸ˜‰Double Chocolate Muffins

¼ cup unsalted butter, melted
¼ cup canola oil
1 teaspoon espresso powder orĀ  instant coffee
2 cups all-purpose flour
ā…” cup Dutch-processed cocoa powder
ā…” cup brown sugar
1 cup semisweet chocolate chips
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
2 eggs
1 teaspoon vanilla
Coarse or turbinado sugar (optional)

Center a rack in the oven and preheat the oven to 375 degrees F. Line muffin cups with paper baking liners for 12 muffins.

In a large bowl, whisk together the flour, sugar, cocoa, espresso powder, baking powder, baking soda, salt, and chocolate chips; make a well in the dry ingredients. In a small bowl, whisk together the butter, oil, buttermilk, eggs, and vanilla extract until well combined. Pour the liquid ingredients and butter mixture into the well in the dry ingredients. Using a rubber spatula, gently stir until just blended; do not overmix. Divide the batter evenly among the 12 prepared muffin cups; cups will be overly full. Sprinkle with coarse of turbinado sugar, if desired.

Bake for 17-20 minutes, or until a toothpick inserted into the center of the muffins comes out clean. Transfer the pan to a wire rack and cool 5 minutes, then remove the muffins and finish cooling on the rack.

Source: A Dash of Sugar and Spice Original, inspired by Brown Eyed Baker

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